Wednesday, January 13, 2016
Gluten/Lactose-free Breaded Eggplant
side-dish for dinner and also used them to fill a sandwich the following day (although
not so crunchy anymore).
2 eggs, beaten
2 TBS almond flour
2 TBS tapioca flour
2 TBS Nutritional Yeast
Salt, to taste
NOTE: if you don't care about not being gluten-frree, use panko flour for the almond and tapioca flours.
First, rinse eggplant and cut into rounds. Sprinkle with salt and arrange the rounds in a
colander. Let them sit/drain for at least 1 hour (ideally 2); this will remove the bitterness
and excess of water.
Pre-heat oven to 180°C. In a bowl, beat the eggs. In a separate bowl, mix the breading
Take rounds from colander and pat-dry with some paper towel. Dip each slice of
eggplant on both sides in the egg batter and then into the breading mix.
Place breaded rounds of eggplant on a lined baking sheet. Bake for 20 minutes, then flip. Bake for another 20 min.